Why is my zucchini casserole watery?

This is the most common issue, and it's caused by the high water content in zucchini. To prevent a watery dish, you must follow the step of salting, resting, and thoroughly drying the zucchini slices before assembling your ground beef zucchini casserole.

Can you cook ground beef and veggies in the same pan?

Yes, and it’s a great time-saver. Sautéing the onions and garlic before browning the beef in the same pan builds a delicious layer of flavor and means fewer dishes to clean.

How do you cook zucchini so it won't get soggy?

The key is drawing out its moisture beforehand. The process of salting the zucchini slices forces the water out. Once you rinse and pat them dry, they will bake to a perfect tender-crisp texture instead of becoming soggy.

The Best Ground Beef Zucchini Casserole (Easy & Cheesy)

Description

This easy Ground Beef Zucchini Casserole layers savory meat sauce with fresh zucchini and gooey mozzarella for a comforting, low-carb dinner the whole family will love.

Ingredients

Scale

2 lbs medium zucchini (that’s about 4 or 5 of them)

1 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

1 lb lean ground beef (I recommend 90/10 lean so it’s not too greasy)

2 tsp Italian seasoning

½ tsp kosher salt (plus a bit more for salting the zucchini slices)

½ tsp black pepper

1 (28 ounce) can diced tomatoes, drained well

2 cups shredded mozzarella cheese (shredding your own from a block gives you the best melt!)

Instructions

Prep the Zucchini: Slice your zucchini into ½-inch rounds. Place them in a colander, sprinkle generously with salt, and toss. Let this sit for 15-20 minutes to draw out excess moisture.
Rinse and Dry Thoroughly: Rinse the salted zucchini under cold water. Pat the slices completely dry with paper towels—this step is the secret to a perfect casserole.
Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2-3 minutes until softened, then stir in the garlic until fragrant, about 1 minute more.
Brown the Beef: Add the ground beef to the skillet. Cook and crumble it until no pink remains, about 5-7 minutes. Drain off any excess grease.
Assemble the Sauce: Stir the drained tomatoes, Italian seasoning, salt, and pepper into the beef. Simmer for 2 minutes for the flavors to meld. Preheat your oven to 350°F (175°C).
Create the Layers: Spread half of the meat sauce in your baking dish. Top with half of the zucchini slices, then half of the mozzarella. Repeat with the remaining ingredients.
Bake to Perfection: Bake for 20-25 minutes, until the cheese is melted and bubbly with golden-brown spots.
Rest Before Serving: Let the casserole rest for 10 minutes before cutting. This helps it set for clean slices.

Notes

Don’t Skip Salting the Zucchini: This is the most important step! It draws out excess water and prevents the casserole from becoming soggy.

Shred Your Own Cheese: For the best, gooiest melt, shred a block of low-moisture mozzarella yourself. Pre-shredded cheese has additives that can make it melt less smoothly.

Let It Rest: Allowing the casserole to sit for 10 minutes after baking is crucial. It helps the layers set so you can serve clean, beautiful slices.

Nutrition

Serving Size: 1/6th of casserole
Calories: 415
Sugar: 7g
Sodium: 780mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 33g
Cholesterol: 105mg

Keywords: ground beef zucchini casserole, keto zucchini casserole, low carb casserole, easy weeknight dinner, cheesy zucchini bake